Nunn in the Oven:
Chefs Serve for Cystic Fibrosis

On Feb. 2 over 600 attendees entered The Field Museum for the Grand Chefs Experience to raise money for The Cystic Fibrosis Foundation.

The night began with champagne and an early tasting from cooks all along the upstairs parameter. Fabio Viviani was among the many chefs there with unique food from Siena Tavern. Other standouts were tacos from Mi Tocaya Antojera and RPM Steak's signature steak.

Many of the exhibits were open to stroll casually through. Most guests did not take advantage of the quiet time to explore but instead opted to mixing with others while enjoying cocktails.

As an event space The Field Museum can hardly be beat in the Chicago with outdoor space offered during the warm months.

Downstairs amongst the massive bones of Sue were tables and more chefs serving food for a sit down portion to the evening. Top Chef Katsuji Tanabe from Barrio and Bill Kim from Belly Q were among the skilled tastemakers.

Pastry chefs such as London House's Jacob Verstegen and Beatrix's Yasmin Guitierrez served up dessert for those that still had room in their stomachs.

A live auction and silent auction were offered to raise money for the worthy cause before a nightcap topped off the night.